White Pepper: Complete Guide — Choosing, Storing, Cooking
Mild & clean flavor Ideal for white sauces Origins Sri Lanka, Indonesia… Whole grains to grind
Buy organic white pepper (Sri Lanka, 50 g)
Derived from Piper nigrum , white pepper is the berry harvested when ripe and then stripped of its skin. The result: a distinct spiciness, less woody than black pepper , with a floral and milky hint. It is chosen when you want to spice up without coloring: white sauces, purées, fish, seafood, eggs, poultry, mild vegetables (parsnips, cauliflower, asparagus).
Our favorite: Sri Lankan white pepper , renowned for its aromatic cleanliness and elegant spiciness — perfect for everyday cooking and for finishing off a dish at the last minute.
Season & Availability
A dried spice, white pepper is available year-round. Harvests vary by region, but the supply in stores is stable.
How to choose
- Whole grains : uniform cream color, clean surface, few dark spots.
- Nose : fine spiciness, clean notes (no mustiness or cellar smell).
- Origin & sorting : favors recognized origins (Sri Lanka, Indonesia) and careful sorting.
- Grind to order : brighter flavor than pre-ground pepper.
How to store
- Airtight jar, away from light, heat and humidity.
- Whole grains: peak aromas ~2–3 years. Ground: ideally 6–12 months .
- Avoid the fridge (condensation). Keep a small reserve on the work surface, the rest in the cupboard.
Prepare & cook
- End of cooking : add it last to keep its delicate aroma.
- Perfect for white sauces , purees, fish, eggs, white meats.
- Pairings: butter, cream, lemon, garlic, ginger, nutmeg, asparagus, mushrooms.
- Tip: Extra finely ground pepper for “no black dot” sauces.
Nutrition (per 100 g)
Indicative values for the dry spice (usual portion: ~1–2 g). Piperine contributes to the spiciness.
Quick Ideas
“White” puree : milk + butter + nutmeg + finely ground white pepper .
White pepper sauce for poultry: shallot, cream, stock, reduction, white pepper.
Steamed fish : lemon, olive oil, fine salt, white pepper .
Scrambled eggs : cream, chives, white pepper to finish.
Cream of mushroom soup : garlic, parsley, cream, white pepper .
Light vinaigrette : lemon, honey, neutral oil, fine white pepper .
Recipes to try
Creamy Mushroom Soup
Silky texture and white pepper finish—simple and chic.
Homemade “white” puree
Potatoes, milk, butter, nutmeg and very fine white pepper.
White pepper sauce
Shallot, cream, stock, reduction and precise seasoning.
Discover organic Sri Lankan white pepper (50 g)
FAQ
What is the difference between white pepper and black pepper?
White pepper is peeled after soaking: sharper spiciness, less woody and lighter in color. Black pepper keeps its skin: more woody and resinous nose.
When to use white pepper instead of black pepper?
When you want to spice things up without adding color: white sauces, purees, fish, eggs, poultry. It blends in better visually and aromatically.
Is it better to buy it ground or in grains?
In beans: you grind on demand and retain a maximum of aromas. Ground beans lose their intensity more quickly (6–12 months).
Is white pepper less hot?
Not necessarily: its spiciness is perceived as more "clean" and immediate. The intensity depends on the origin, sorting and freshness.
Any ideas for pairings?
Lemon, cream, butter, garlic, ginger, nutmeg, asparagus, mushroom, white fish, poultry, eggs, purees.
How do you know if it's still fresh?
The grain should be fragrant to the nose and crisp when ground. If the smell is weak or "rancid," it has lost its liveliness.
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